Nancy's Garlicky MushroomsSubmitted by: KEEPITMOVING
IntroductionThis is a very simple (ask MAMAGOSS), healthy recipe for a Mediterranean-vegan-vegetarian
-low-cal side dish. This is one of my Thanksgiving sides that my Dad raves about. This is a very simple (ask MAMAGOSS), healthy recipe for a Mediterranean-vegan-vegetarian
-low-cal side dish. This is one of my Thanksgiving sides that my Dad raves about.
1 lb. Fresh White Mushrooms
3 tablespoons Extra Virgin Olive Oil
3 Large, Fresh, Whole, Peeled Garlic Cloves
1/4 teaspoon Crushed Red Pepper (to taste)
1/4 teaspoon Ground Black Pepper (to taste)
1/2 teaspoon (Kosher) salt (to taste)
2. In medium pot, heat EVOO until it's hot and shimmery, but not smoking. Turn down heat to medium, add garlic cloves, cook until just beginning to soften but not browned, add peppers and salt, stir together, cook for about 15 more seconds.
3. Add half of the sliced mushrooms, stir gently to coat all with spiced oil, cover, simmer for about 3 minutes, or until the mushrooms sweat and create their own juice; stir well; add second half of mushrooms, stir gently like above, cover, simmer 4-5 minutes, stir well, leave cover on to keep juice from evaporating, remove from heat to cool. At this point, you can refrigerate or proceed to serve per below.
4. Transfer all mushrooms with slotted spoon into serving bowl, add about 1/4 c. of juice to that bowl; put rest of juice in a gravy bowl for serving and to pour on anything you please and/or add as much of the mushroom sauce to your own gravy as you wish to extend it and give it a whole different flavor.
Makes about 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KEEPITMOVING.